- 2 beetroot
- A pack of halloumi
- A tin of green lentils
- A handful of mint
- 1 garlic clove
- 1 orange
- 2 tsp cumin seeds
- 1 chilli
- 1 egg white
- 2 tbsp plain white flour
- 2 large handfuls of baby leaf salad
- 2 tbsp olive oil
- Sea salt and freshly ground pepper
- Grill pan, non-stick baking tray or skewers
- Food processor or blender
Heat your grill to high. No grill? Heat your oven to its highest setting or get the barbecue going. If using your oven, place a grill pan or a non-stick baking tray on the top shelf to heat up. Soak 8-10 wooden skewers in some cold water (if using).
Peel and coarsely grate your beetroot. Coarsely grate the halloumi. Drain and rinse your lentils. Pluck the mint leaves from the stems. Peel the garlic. Grate the zest from your orange. Toast 2 tsp cumin seeds in a hot frying pan till fragrant.
Pop them all into a food processor or blender. Slice the chilli, flicking out the seeds and white bits for less heat. Add to the processor with 1 egg white (save the yolk for the Asparagus Benedict).
Blitz the beetroot mix till it starts to come together. Tip into a bowl. Fold half the flour through. Add the rest of the flour if needed. You’ll need to add enough to help bring the mix together so you can scoop it into golf ball-sized rounds.
Scoop the mix into the balls and shape around the soaked skewers, adding more mix if needed. Place on a plate and pop into the freezer to firm up for 10 mins.
Once the koftas are ready, set them on your baking tray. Cook till a nice crust has formed on each side, about 7-10 mins on each side.
Juice your orange. Whisk with 2 tbsp olive oil till it looks creamy. Season to taste.
Toss your salad leaves with half the dressing. Use the remaining dressing to drizzle over your koftas. If you have any leftover cumin seeds, toast them and scatter over your koftas.